Potato Recipes - Main Meals
Here is a list of some recipes that use potatoes. Many are fast and easy. This list will continue to grow. If you have any new ideas E-Mail them to: Webmaster
4 medium potatoes, cut into 3/4 inch cubes & microwaved 6 to 10 minutes until tender
1 Tbsp. vegetable oil
1 lb. lean pork cut into thin strips
1 cup cherry tomatoes
1/3 cup orange marmalade
2 Tbsp. Dijon-style mustard
While potatoes cook, heat oil in a large skillet over high heat. Add pork and toss until opaque. Drain. Add potatoes and tomatoes; saute and toss 3 minutes. Add marmalade and mustard; toss until marmalade is melted. Season with salt and pepper.
Time: 20 minutes. Servings: 4 Per Serving: 375 cal., 12 g fat, 690 mg sodium, 50 g carbohydrate, 5 g fiber, 20 g protein.
4 medium potatoes, cut into 1/4 inch cubes & microwaved 6 to 10 minutes until tender
1 lb. London broil, thinly sliced
1 Tbsp. garlic pepper
2 Tbsp. olive oil
1 green bell pepper, cut into thin strips
While potatoes cook, toss beef with garlic pepper and heat oil in a large skillet over high heat; add beef and toss 3 minutes. Remove beef. Add green pepper to skillet; toss 3 minutes. Add potatoes; saute 5 minutes. Add beef; toss until heated through. Season with salt.
Time: 20 minutes, Servings: 4, Per Serving: 364 cal., 12 g fat, 70 mg cholesterol, 830 mg sodium, 33 g carbohydrate, 4 g fiber, 30 g protein.
4 medium potatoes, cut into thin wedges & microwaved 8 to 10 minutes until tender
1 lb. boned and skinned chicken breasts, cut into long ˝ inch slices
2 Tbsp. vegetable oil
˝ cup sliced green onoins
1/4 cup prepared teriyaki sauce
While potatoes cook, in a large skillet toss and brown chicken in oil over high heat 5 minutes. Add potatoes; saute and toss until potatoes are lightly browned. Add onions and teriyaki sauce; toss until heated through.
Time: 20 minutes, Servings: 4, Per Serving: 280 cal., 9 g fat, 45 mg cholesterol, 740 mg sodium, 28 b=g carbohydrates, 21 g protein.
4 medium potatoes, cut into 3/4 inch cubes & microwaved 8 to 10 minutes until tender
1 lb. boned and skinned chicken breasts, cut into 3/4 inch cubes
2 Tbsp. olive oil
1 cup prepared tomato salsa
1 small can whole kernel corn, drained
While potatoes cook, in a large skillet toss and brown chicken in olive oil over high heat 5 minutes. Add potatoes; saute and toss until potatoes are lightly browned. Add salsa and corn; toss until heated through.
Time: 20 minutes, Servings: 4, Per Serving: 300 cal., 9 g fat, 50 mg. cholesterol, 620 mg sodium, 34 g carbohydrte, 21 g protein.
4 medium potatoes, cut into 1/4 inch cubes & microwaved 8 to 10 minutes until tender
1 lb. boned and skinned chicken breasts, sliced ˝ inch thick
2 Tbsp. vegetable oil
1/4 cup prepared honey-Dijon barbeque sauce
1 tsp. Dried tarragon
While potatoes cook, in a large skillet toss and brown chicken in oil over high heat 5 minutes. Add potatoes; saute and toss until potatoes are lightly browned. Add barbeque sauce and taragon toss until heated through.
Time: 20 minutes, Servings: 4, Per Serving: 270 cal., 9 g fat, 45 mg cholesterol, 180 mg sodium, 27 g carbohydrate, 20 g protein.
4 COLORADO russet variety potatoes
Salt and pepper
8 teaspoons whole seed or grainy mustard
6 ounces Brie cheese
2 tablespoons finely chopped chives or
green onion tops
Heat oven to 4000. Prick potatoes in 5-6 places with the tines of a fork. Bake potatoes 50-60 minutes, until tender and skins are crisp. Cut potatoes cross- wise into 4 thick slices. With a melon baller or small spoon, scoop out a little potato from the center. Season with salt and pepper; spread each hollowed-out center with 1/2 teaspoon mustard. Cut up Brie into 16 chunks; place one piece in each center. Sprinkle with chives. Place on baking sheet. Bake 15-20 minutes until cheese has melted and browned in spots. Serve warm. Makes 16 appetizers.
Nutritional Information Per Serving: Calories 71; Protein 3g, Carbohydrates 8g, Fat 3g; Cholesterol 10. 6mg; Sodium 135mg.
4 COLORADO russet variety potatoes, peeled, boiled
1 large onion, chopped
1/2 teaspoon pepper
1/2 teaspoon garlic salt
1/4 teaspoon season salt
3 sheets puff pastry
1 egg, beaten
Dice or mash potatoes. Saute onion until clear and tender. Add next three ingredients and mix well. Cut each puff pastry into 9 3x3-inch squares and place 1- 1/2 tablespoons of mixture into center of each square. Bring up the four points and sea] the knish. Turn over and brush with egg. Bake at 450 degrees for 15 minutes or until brown. Makes 27 servings.
Nutritional Information Per Serving: Calories 44; Protein .96g: Carbohydrates 7g,- Fat 1,5g,- Cholesterol Bmg,- Sodium 63mg,
3 medium COLORADO russet variety potatoes, peeled, cut in 112" dice
1 (14.5 ounce) can diced or chopped tomatoes
1/4 cup butter
1 (4 ounce) can green chiles, seeded, cut in thin strips
1 tablespoon minced fresh garlic
1 teaspoon diced jalapeno pepper
1/4 cup all-purpose flour
3 cups chicken broth
1 teaspoon fresh lime juice
1 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon white pepper
1-1/2 teaspoons Worcestershire
1/4 teaspoon sugar
Place potato cubes in cold water; cook over medium heat until crisp tender. Drain tomato preserving juice. In heavy saucepan brown but over medium-high heat. Add green chile strips, Garlic and jalapeno pepper. Cook until most of the moisture has evaporated; drain. Add drain tomatoes; cook 2 minutes more. Stir flour in tomato mixture. Stir in broth, reserved tomato juice lime juice, black pepper, salt, white pepper Worcestershire and sugar. Cook and stir until thickened and bubbling. Drain potatoes; add to soup along with cilantro. Simmer 5 - 10 minutes. Makes 6 servings.
Nutritional Information Per Serving: Calories 185, Protein 3.5 g, Carbohydrates 23 g, Fat 9 g, Cholesterol 21 mg, Sodium 1022 mg.
3 tablespoons vegetable oil
4 medium COLORADO potatoes, un-peeled, halved lengthwise, thinly sliced
1 cup each carrots & celery, thinly sliced diagonally
1/2 cup green pepper strips
1/2 cup sliced mushrooms
1 garlic clove, minced
1/2 cup water
2 tablespoons soy sauce
1-1/2 teaspoons cornstarch
1 large tomato, cut into thin wedges
1/3 cup sliced green onions
In wok or large skillet, heat 1-112 tablespoons of oil. Add potatoes; cook and stir over medium-high heat about 10 minutes until barely tender. Remove and keep warm. Add remaining oil to wok, then carrots, celery, pepper, mushrooms and garlic. Cook and stir 3-4 minutes until crisp-tender. In small bowl, combine water, soy sauce and cornstarch. Return potatoes to wok with cornstarch mixture. Cook and stir about 2 minutes, just until sauce thickens and mixture is heated through. Spoon onto platter; garnish with tomato and onions. Make 6 servings.
Nutritional Information Per Serving: Calories 183,- Protein 3g; Carbohydrates 28g, Fat 7.9, Cholesterol 0, Sodium 393mg.
Cream Chipped Beef
2 Tbs. minced shallots
3/4 cup water
1/4 cup butter or margarine
1/4 cup flour
1 cup hot chicken broth
2 Tbs. sherry
3/4 cup whipping cream
Butter
1/2 tsp. Dijon mustard
1/4 tsp. ground ginger
Dash of red pepper sauce
Parsley
2 - 2 1/2-ounce jars sliced dried beef
4 COLORADO potatoes, baked
Boil beef; let stand 5 minutes, then drain and chop. Saute' shallots in 1/4 cup butter for about 5 minutes. Stir in flour; add broth gradually; stir until thickened; reduce heat. Add beef, cream, mustard, ginger and pepper sauce. Cook until smooth, then add sherry. Halve baked potatoes crosswise and fluff centers with fork. Dot with butter and fill with beef mixture. Sprinkle with parsley and serve. Makes 4 servings
Other Topping Suggestions: yogurt, low fat sour cream, Bacon Bits, chopped chives or parsley, or your favorite medley of cooked vegetables
Crust.
3 large COLORADO potatoes, peeled and quartered
1 Tbs. olive oil
1/4 tsp. Salt
1/4 cup flour
Sauce:
1 Tbs. olive oil
1 chopped onion
1/4 tsp. oregano
1/2 tsp. dried basil
1 8-oz. can tomato sauce
1 Tbs. dried parsley
Topping:
1/3 cup grated Parmesan or Romano cheese
Boil potatoes and mash until smooth. Mix in olive oil salt, flour and blend well. Press mixture onto a lightly oiled pizza pan. Saut6 the onion in olive oil. Add tomato sauce and herbs. Simmer for 5 minutes and spoon over the potato crust. Top with grated Parmesan or Romano cheese. Bake at 400 degree F for 20 minutes or until lightly browned. Makes one pizza and is easy for children to eat.
Nutrient Information Per Serving: 244 calories; 7 grams protein; 35 grams carbohydrates; 9 grams fat; 5 mg. cholesterol; 609 mg sodium; 3.4 grams fiber
1 tsp. Salt
1/4 tsp. black pepper
1 pound ground beef
1/2 cup chopped onion
1 28-oz. can tomatoes, cut into small pieces
1 4-oz. can chopped green chiles
1 pound Monterey Jock or Swiss cheese, grated
Cayenne pepper to taste
5 medium COLORADO potatoes, cubed
Brown ground beef and onions. Drain grease and set aside. Cook tomatoes, chiles, cheese, salt and pepper over low heat until cheese melts. In a casserole, combine ground beef mixture, cheese mixture and potatoes, and bake at 375OF for 1 to 1 1/2 hours. Serves 6 to 8.
Nutrient Information Per Serving: 538 calories; 29 grams protein; 21 grams carbohydrates; 37 grams fat; 111 mg. cholesterol, 995 mg sodium; 2.5 grams fiber
2 Tbs. olive oil
1 large onion, diced
2 Tbs. tomato paste
2 Tbs. minced parsley
1 tsp. salt
1/4 tsp. cracked pepper
2 medium cloves garlic, crushed
1 28-oz. can crushed tomatoes
2 tsp. dried Italian seasoning, crushed
1 tsp. dried basil, crushed
1 1/2 cups (6 ounces) shredded fontina cheese
2 pounds medium red COLORADO potatoes, un-pared and thinly sliced
In 5-quart Dutch oven, heat olive oil over medium heat. Add onion and garlic; saute 3 minutes. Add tomatoes, tomato paste, parsley, Italian seasoning, basil, salt and pepper. Bring to boil. Simmer, covered, 15 minutes; stir occasionally. Preheat oven to 400 degrees F. Spread one-third of the sauce over bottom of shallow 2-quart baking dish. Arrange half of the potatoes over the sauce; sprinkle with 1/2 cup fontino cheese. Spoon half of the remaining sauce over the cheese. Cover with the remaining potatoes; sprinkle with 1/2 cup cheese. Spread remaining sauce over all. Bake until potatoes are tender, about 45 minutes. Sprinkle with remaining 1/2 cup cheese; bake until cheese melts, about 5 minutes longer. Makes 8 servings.
Nutrient Information Per Serving: 239 calories; 9 grams protein; 28 grams carbohydrates; 10 grams fat; 25 mg. cholesterol; 653 mg sodium; 3.2 grams fiber
1 Tbs. chopped onion
2 Tbs. flour
2 Tbs. butter
1 cup evaporated milk
1 package frozen mixed vegetables
2 cups leftover roost beef or lamb
1 cup grated cheddar cheese
4 COLORADO potatoes, cooked, mashed and seasoned to taste
Cook the mixed vegetables according to package directions. Drain and add onion, flour, butter and canned milk. Cook until thickened. Stir in meat and any meat juices there may be. Heat to boiling and turn into a greased 2-quart casserole. Top the mixture with mashed potatoes and sprinkle grated cheese on top. Put under the broiler until the cheese melts. Serve at once. Makes 4 servings.
Nutrient Information Per Serving: 642 calories; 36 grams protein; 58 grams carbohydrates; 29.8 grams fat;121 mg. cholesterol; 388 mg sodium; 3 grams fiber
2 eggs
1/2 tsp. salt
1/8 tsp. pepper
1 Tbs. parsley flakes
/14 cup chopped onion
1 cup evaporated milk
3 Tbs. vegetable oil
2 1/2 cups coarsely shredded COLORADO potatoes
1 cup grated Swiss or cheddar cheese
3/4 cup cooked diced ham, chicken or sausage
In a 9-inch pie pan, stir together the oil and potatoes. Press evenly into pie crust shape. Bake at 425oF for 15 minutes, or until just beginning to brown. Remove from oven. Layer on cheese, meat and onion. In a bowl, beat together the milk, eggs, and seasonings. Pour egg mixture onto other ingredients. Sprinkle with 1 Tbs. parsley flakes. Return to oven and bake at 425oF for 30 minutes or until lightly browned and a knife inserted into the center comes out clean. Allow to cool 5 minutes before cutting into wedges to serve. Makes 4 to 5 servings. A nice meal with a fruit cup and muffins.
Nutrient Information Per Serving: 444 calories; 23.6 grams protein; 25 grams carbohydrates; 27 grams fat; 1 66 mg. cholesterol; 856 mg sodium; 1.6 grams fiber
1/2 cup chopped onions
1/4 tsp. pepper
1/2 cup Swiss cheese, shredded
1/4 tsp. dill
2 Tbs. grated Parmesan cheese
1 10 1/2-ounce cream of celery soup
3 to 4 cups thinly sliced COLORADO potatoes (about 3 medium)
In bowl mix together soup, onions, cheese, dill and pepper. Pour into 1 1/2-quart casserole. Add potatoes and mix thoroughly. Microwave at high for 9-1 1 minutes, stirring after 5 minutes. Sprinkle cheese on top before serving.
Nutritional Information Per Serving:
Serving Size: One Medium Potato (1/3 pound or 148 grams)
100 Calories
4 grams Protein
26 grams carbohydrates
0 g Fat
3 grams Dietary Fiber
5 mg. Sodium
720 mg Potassium
One pound of Potatoes Equals:
A small Potato is about 4-5 ounces
A medium potato is about 6-7 ounces
A large potato is about 8-10 ounces
MICROWAVING THE POTATO
Wash 6-8 ounce potatoes; pierce with cooking fork. Place on paper towel on shelf of microwave oven, 1 inch apart. Turn potatoes over and rearrange after half of the cooking time has elapsed. Potatoes may feel firm when done; let stand to soften. Dry or old whole potatoes do not microwave well. Peel and dice them before microwaving. When microwaving more than 2 potatoes, moisture can collect in the oven. This does not harm the food or the oven, and will evaporate when the door is opened. Excessive cooking will dehydrate the potato.
High Attitude Tip: If you are living in a high altitude area, keep in mind that the ever decreasing boiling point cannot be raised by turning the heat higher. Therefore, soups must be cooked longer or made in a pressure cooker in areas where the elevation is above 3,500 feet. Always adjust the heat to keep a constant simmer or a slow boil. High Altitude Tip: Yeast dough rises faster and higher at high altitudes. Beginning at 5,000 feet, use only half the yeast specified.
For that "Perfect Baked Potato" try these tips: If you like an especially soft skin, rub the clean potatoes with butter prior to baking. Always prick potatoes with a fork several times on each side to let the steam escape. Cut small crosses in the tops after baking to prevent the steam from condensing inside the skin. The trapped steam will make the potato soggy.
Tater Tips:
Colorado Potato Cookbook
P.O. Box 25
Hilliard, OH 43026
1-800-242-4643
Cost: $12.95 + $3.50 shipping and handling.
Note: This price may change at any time. Contact them before ordering.